Chestnut Cinnamon Rolls
Fill your house with a warm, nutty cinnamon smell and enjoy some chestnut cinnamon rolls.
- Total Time: 1 hour 50 minutes
Ingredients
DOUGH Ingredients
- 250 ml milk
- 25 g fresh yeast
- 50 g coconut oil
- 45 g white sugar
- 1/4 tsp salt
- 1 tsp crushed cardamon seeds
- 425 g flour
Filling Ingredients
- 50 g coconut oil
- 30 g almonds
- 1 tsp cinnamon
- 1 apple
- 150 g chestnut cream (homemade recipe here: Chestnut Cream)/ or of course store bought one
Before Baking Glazing Ingredients
- Milk to brush with
After Baking Glazing Ingredients
- 120 g powdered sugar
- 6 tablespoon milk/ 90 ml
- 25 g caramelized chestnuts
- 1 tsp vanilla
- 1/4 tsp of salt
Instructions
Prepare the dough
- Warm the milk to 38°C — just a little warmer than body temperature. You can check by dipping in a finger: it should feel pleasantly warm, not hot.
- Add the fresh yeast and sugar, then stir gently.
- Let the mixture rest for about 10 minutes, until a light foam forms on the surface.
- While the yeast is activating, grind the cardamom.
- In a stand mixer with a kneading attachment, combine coconut oil, sugar, salt, and cardamom.
- Add the warm milk mixture, then gradually add the flour, one spoon at a time.
- Knead the dough for about 10 minutes, until it forms a smooth, elastic ball that no longer sticks to your hands.
- Cover the dough with a clean towel and let it rise for 45 minutes.
Prepare the filling
- While the dough rises, place all the filling ingredients in a food processor and blend until smooth.
Shape the rolls
- Roll out the dough thin into a rectangle.
- Spread the filling evenly over the surface. Leave a big of dough uncovered on the longer side of the dough, to close the roll later.
- Roll it up tightly, then cut into even slices.
- Arrange the rolls in baking molds or a tray (for this recipe, two molds of 15 × 20 cm each work well).
- Cover and let the rolls rise for another 20 minutes.
- Brush the tops lightly with milk before baking.
- Bake at 165°C (fan setting) for about 35 minutes, or until golden brown. You can lift one gently with a fork to check if they’re fully baked underneath.
Finish
- Remove from the oven, let them cool for about 10 minutes, then drizzle with your glaze.
Notes
Why milk in the dough ?
The fats and proteins in milk make the dough softer and richer. Milk helps the dough retain moisture longer, so your rolls stay soft and fresh for more than just one day.
Why do you add milk before baking ?
The natural sugars and proteins in milk promote browning, giving the rolls a beautiful golden crust. Milk keeps the crust slightly softer and more tender.
What if my dough is still sticky ?
Sometimes the dough feels sticky because the gluten hasn’t developed yet. Try kneading for another 2–5 minutes — often it will come together on its own.
- Prep Time: 75
- Cook Time: 35